Lamb Meatballs in Aromatic Beer Stock

Lamb meatballs have a gamey richness that regular beef meatballs lack. The slightly sweet beer stock only enhances this richness. I added some grated raw carrot to the meatballs for some crunchiness.

INGREDIENTS:

Number of servings

Serves 4

List of ingredients

2 lbs. (900 g) ground lamb (preferably with a fat content of approximately 20 %)

1 medium carrot, grated

1 tsp. aniseed, coarsely ground

2 tbs. finely chopped dill

1 tsp. coarsely grounded dill seeds

1 tsp. salt

1 tbs. all-purpose flour

1 cup (a little more than 2 dl) breadcrumbs

2 eggs

1 tbs. butter

1 small yellow onion, chopped

1 small red onion, chopped

1 medium carrot, sliced

1 small celeriac, cut in 1-inch dice

1 small rutabaga, cut in 1-inch dice

1 star anise

2 cups (a little less than ½ l) beer

1 (a little more than 2 dl) cup lamb stock (or beef stock)

PREPARATION:

• Mix the ground meat, grated carrot, salt, spices, dill, flour, and one of the eggs in a bowl. Work the ingredients together until well mixed. Form small meatballs..

• Lightly beat the remaining egg in a small bowl. Dip each meatball in egg until coated. Roll in breadcrumbs until coated. Heat the butter in a large pot over medium high heat until melted and foamy, but not brown. Brown the meatballs for 3-5 minutes until golden.

• Remove the meatballs from the pot. Add yellow onion and sauté for 2 minutes. Add beer, stock, star anise, and the rest of the vegetables. Let simmer for about 15 minutes until the vegetables are tender.

• Return the meatballs to the pot and let simmer for 2-4 minutes until cooked through.